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Nevado DL, Delos Santos S, Bastian G, Deyta J, Managuelod EJ, Fortaleza JA, De Jesus R. Detection, Identification, and Inactivation of Histamine-forming Bacteria in Seafood: A Mini-review. J Food Prot 2023; 86:100049. [PMID: 36916556 DOI: 10.1016/j.jfp.2023.100049] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/30/2023]
Abstract
Seafood is one of the essential sources of nutrients for the human diet. However, they can be subject to contamination and can cause foodborne illnesses, including scombroid fish poisoning caused by histamine. Many microorganisms can produce enzymes that eventually decompose endogenous histidine to histamine in postmortem fish muscles and tissues. One of these is histamine-forming bacteria (HFB), primarily found in the gills, gut, and skin of fishes. Previous studies linked a plethora of Gram-negative HFB including Morganella spp. and Photobacterium spp. to scombroid fish poisoning from many types of seafood, especially the Scombridae family. These bacteria possess the hdc gene to produce histidine decarboxylase enzyme. It was reported that Gram-negative HFB produced 6345 ppm in tuna and 1223 ppm in Spanish mackerel. Interestingly, Gram-positive HFB have been isolated in the seafood samples with lower histamine levels. It suggests that Gram-negative HFB are the major contributor to the accumulation of histamine in seafood. Several analytical methods are available to detect and identify HFB and their histamine metabolites from seafood substrates. Rapid test kits can be used in food production settings for early detection of histamine to avoid food intoxication. Furthermore, high hydrostatic pressure and irradiation treatment could prevent the proliferation of HFB and inactivate the existing histidine decarboxylase (HDC) activity. As demonstrated in different seafood model systems, the HDC activity was deactivated at a maximum high hydrostatic pressure level of 400 MPa. The complete inactivation of HFB was achieved by gamma irradiation at a dose of 4.0 kGy. Other postharvest treatments, like enzymatic degradation and electrolyzed oxidizing water, were studied as sustainable methods for bacterial growth prevention and enzyme inactivation. However, other HFB react differently to these treatment conditions, and further studies are recommended.
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Affiliation(s)
- Daniel Lance Nevado
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Sophia Delos Santos
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Gelian Bastian
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Jimson Deyta
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - El-Jay Managuelod
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Jamil Allen Fortaleza
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Rener De Jesus
- Department of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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Li K, Li H, Yin M, Yang D, Xiao F, Kumar Tammina S, Yang Y. Fluorescence-SERS dual-mode for sensing histamine on specific binding histamine-derivative and gold nanoparticles. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 273:121047. [PMID: 35217264 DOI: 10.1016/j.saa.2022.121047] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/11/2022] [Accepted: 02/13/2022] [Indexed: 06/14/2023]
Abstract
Histamine (His) is used as an indicator of seafood quality, but it can be toxic at high intakes. A fluorescence (FL)-surface-enhanced Raman scattering (SERS) dual-mode assay system has been developed for His detection. The His detection method was established based on the specific binding capacity of gold nanoparticles (AuNPs) for the FL derivative of His and o-phthalaldehyde (OPA). In this strategy, His reacted with the OPA to form a Schiff base product (O-His) along with a change in FL and SERS activities. The usual nature of AuNPs could display a significant role both enhancement of SERS and quenching of FL signals. The current investigation displayed a good selectivity toward His over all other biogenic amines. Under the optimized analytical conditions, the SERS and FL intensity of the system were linearly proportional to the His concentration in the range of 0.05-4.5 mg/L and 1-20 mg/L with a detection limit of 0.04 mg/L and 0.32 mg/L, respectively. Moreover, the proposed method was successfully applied for His determination in seafood with promising results.
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Affiliation(s)
- Kexiang Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Province 650500, China
| | - Hong Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Province 650500, China; Institute of Agro-products Processing, Yunnan Academy of Agricultural Science, Yunnan Province 650032, China
| | - Mongjia Yin
- Yunnan Lunyang Technology Co., Ltd., Yunnan Province 650032, China
| | - Dezhi Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Province 650500, China; Yunnan Lunyang Technology Co., Ltd., Yunnan Province 650032, China.
| | - Feijian Xiao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Province 650500, China
| | - Sai Kumar Tammina
- School of Physics, University of Hyderabad, Hyderabad, Telangana 500046, India
| | - Yaling Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan Province 650500, China.
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Kounnoun A, Louajri A, Cacciola F, Baaboua AE, Mondello L, Bougtaib H, Alahlah N, Stitou M, Maadoudi ME. Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03995-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Anagnostopoulos DA, Parlapani FF, Boziaris IS. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Belleggia L, Milanović V, Cesaro C, Cardinali F, Garofalo C, Aquilanti L, Osimani A. Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1948478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Cristiana Cesaro
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
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Wang X, Xie J. Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1919702] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- XueSong Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research, Center of Aquatic Product Processing & Preservation, Shanghai, China
- National Experimental Teaching Demonstration, Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China
- Shanghai Professional Technology, Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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Yu T, Kuwahara S, Ohno T, Iwahashi H. Recycling salmon meat by decontamination under mild conditions using high-pressure carbon dioxide. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 124:102-109. [PMID: 33611154 DOI: 10.1016/j.wasman.2021.01.041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 01/26/2021] [Accepted: 01/30/2021] [Indexed: 06/12/2023]
Abstract
The 2011-2016 reports from the Food and Agriculture Organization of the United Nations has stated that annual food loss and waste occurs on a massive scale in fisheries and aquaculture. This study aimed to explore advanced technologies to recycle wasted salmon as an industrial resource with high commercial value by applying enzymatic hydrolysis under HPCD. Our results showed that HPCD treatment at 50 °C and 1 MPa for 16 h effectively prevents salmon from microbial contamination. Real-time PCR analysis demonstrated that HPCD was also able to inhibit an increase in bacteria at moderate temperatures. Based on NGS analysis, there was a very low abundance of Bacillus and some histamine producers, such as Pseudomonas, Acinetobacter, Enterobacter, and Klebsiella, detected in samples treated using HPCD at 50 °C and 1 MPa for 16 h. Hydrolysate analysis showed that HPCD treatment at 1 MPa did not affect the hydrolysates from salmon. It is anticipated that the results from this study will support the application of HPCD in industrial enzymatic hydrolysis and increase the sustainability of bio-based materials.
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Affiliation(s)
- Tonghuan Yu
- The United Graduate School of Agricultural Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
| | - Shinichi Kuwahara
- Faculty of Applied Biological Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
| | - Tomoki Ohno
- Faculty of Applied Biological Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
| | - Hitoshi Iwahashi
- Faculty of Applied Biological Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
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